Taiwanese Dan Bing (Egg Crepe)
Summary
- A beloved Taiwanese savory breakfast, this dish features a unique chewy crepe made from a blend of flour and tapioca starch. It's cooked with an egg, filled with optional toppings like cheese, then rolled and sliced into segments, perfect for drizzling with savory sauces.
All Ingredients - For the Crepe Batter
- All-purpose flour 1 cup
- Tapioca starch 1/4 cup
- Water 1.5 cups
- Salt 1/2 tsp
- Spring onions 3 stalks, chopped
All Ingredients - For Assembly and Serving
- Large eggs 3
- Cooking oil 1 tbsp
- Cheese slices (e.g., American or cheddar) 3
- Soy sauce 2 tbsp
- Sesame oil 1 tsp
- Chili oil (optional) 1 tsp
Tools You'll Need
- Frying pan
- Pan
- Mixing bowl
- Whisk
- Spatula
- Cutting board
Don't have an ingredient? Try these swaps
No All-purpose flour?
- White whole wheat flour (1:1)
- 1 cup minus 2 tbsp + 2 tbsp cornstarch (cake flour swap)
No Egg?
- 1 tbsp ground flax + 3 tbsp water (rest 5 min) — Per egg, best in baking.
- 1/4 cup unsweetened applesauce — Per egg, in sweet baked goods.
- 1/4 cup silken tofu, blended — Per egg.
No Soy sauce?
- Tamari (1:1) — Gluten-free option.
- Coconut aminos (1:1, milder & sweeter)
- Worcestershire sauce + a pinch of salt
⚠ Contains Allergens
Step-by-Step Instructions
Step 1: Prepare the Crepe Batter
In a mixing bowl, combine the all-purpose flour, tapioca starch, water, salt, and chopped spring onions. thoroughly until the batter is smooth and free of lumps. Set aside.
Step 2: Prepare the Eggs
In a separate small bowl, one large egg for each crepe you plan to make. You will need one egg per crepe.
Step 3: Cook the Crepe
Lightly brush a frying pan with cooking oil and heat over medium heat. Stir the crepe batter once more, then pour one ladleful into the pan, spreading it thinly and evenly to form a round crepe. Cook for about , or until the edges start to crisp and bubbles form on the surface.
Step 4: Flip and Remove Crepe
Carefully flip the crepe over and cook for another minute on the second side. Once cooked, remove the crepe from the pan and set it aside on a plate.
Step 5: Cook Egg and Combine with Crepe
Pour one egg into the same pan and spread it evenly. Before the egg fully sets, immediately place the cooked crepe on top of the egg, pressing gently to ensure they stick together.
Step 6: Add Toppings and Roll
Flip the crepe and egg combination so the egg side is facing up. Add your desired toppings, such as cheese slices, onto the egg. Gently roll up the crepe and egg into a tight log using a spatula.
Step 7: Repeat and Slice
Repeat steps 3-6 for the remaining batter and eggs until all crepes are cooked and rolled. Once all the rolled crepes are ready, transfer them to a cutting board and slice them into bite-sized segments.
Step 8: Garnish and Serve
Arrange the sliced dan bing segments on a serving plate. Drizzle with soy sauce, sesame oil, and chili oil (if using). Serve immediately and enjoy your delicious Taiwanese breakfast!
Pro Tips
• Ensure the egg does not fully set before placing the crepe on top; this helps them adhere together.
• Adjust the amount of water in the batter to achieve a thin, pourable consistency.
• For extra crispiness, cook the rolled crepe for an additional minute on each side before slicing.
Variations
• Add other fillings such as ham, bacon, corn, or shredded vegetables.
• Experiment with different sauces like hoisin sauce or sriracha for a different flavor profile.
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